KANPAI NY A Celebration of Japanese Food, Drinks and Culture!
Yumiko Kayukawa's "Journey of
04.01.18: Yumiko Kayukawa's "Pink"
03.01.18: Yumiko Kayukawa's "Spring in Northern Country"
02.10.18: Happy Kindness to Oni Day!
02.05.18: Happy Birthday Kanpai NY - 9 Years!
02.03.18: Happy Setsubun - Oni wa soto! Fuku wa uchi!
02.02.18: Check out our Top Sake for Winter!
02.01.18: Yumiko Kayukawa's "Kamae"
01.01.18: Yumiko Kayukawa's "Tsuru"
01.01.18: Happy New Year - Year of the Dog!
12.21.17: Happy First Day of Winter!
We Love Yumiko Kayukawa
Kurosawa Junmai Kimoto
Best of 2015: Best Junmai Kimoto Sake
The Seven Sake 2015
Kurosawa (Nagano) Est.1858
Smooth, medium-bodied, slightly earthy flavor with hints of brown sugar and pepper, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry
Seimai Buai: 65%
Yumiko Kayukawa's "Ichigo Miruku (Strawberry Milk)" is our June image. It is acrylic and ink on canvas (36x18) and is from 2006. The painting features Yumiko's heroine relaxing in a "strawberry milk" onsen. She is joined by a friendly-looking crocodile, who is also enjoying the onsen. Yumiko's signature sakura, ume, and kiku frame the foreground and background of the painting. It's a whimsical scene, which is perfect for June, as we transition from Spring to Summer. The strawberries are in season this month, and it's already beach weather, which means Summer is almost here! Just a few more weeks! But that's just a technicality, isn't it? I'm looking forward to it. Here's to a great June! more...
Yumiko Kayukawa, Artist
Favorite Green Tea:
I love basic green tea and hojicha. I love the tea brand Lupicia. Their grapefruit green tea is one of my favorites.
Kinki is the king for me. Rock fish is the name in the U.S., it's a kind of red snapper. Sometimes I recognize the fish isn't kinki after I cooked it. Fish markets here sometimes call it kinki, but it's some other type of snapper. It looks very similar, but the taste is just so different. I am so disappointed by that! Kinki is supposed to have white meat with rich fat. The best way to cook kinki is to stew it with a shoyu based soup. I have to mention my second favorite fish. It's overnight dried tsubodai. more...
Junmai - "Pure rice" sake; sake that is
made from rice, water, koji, and yeast (with no added alcohol).
Ginjo - Sake made from rice that is polished down to at least 60% of its original size.
Seimai Buai - Rice polishing rate; percentage of rice remaining after polishing.
SMV - Sake Meter Value; measurement of how dry (+) or sweet (-) a sake is. more...
Sake Cups come in many different shapes, sizes, and materials. They are typically ceramic or glass, and in some cases are made of wood or bamboo. The four main types of sake cups are ochoko, guinomi, masu, and sakazuki. The most common (and iconic) type of sake cup is the (tiny) ochoko. Ochoko are the smallest type of sake cup (typically 1-2 ounces). Their small size is meant to encourage the friendly gesture of pouring small amounts of sake for friends or companions (often) throughout a meal. Guinomi look very similar to ochoko, but are typically twice the size (3-4 ounces). Masu are unique among sake cups, because they are square boxes, rather than the typical round cylindrical shape. Masu were once traditionally used to measure rice, and come in standardized sizes. more...
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